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    Home » Recipes » Cakes, Cupcakes & Cheesecakes

    Published: Jun 28, 2022 · Modified: Oct 3, 2022 by Paula Montenegro · Income from ads and affiliate links 24 Comments

    Chocolate Condensed Milk Cake

    Jump to Recipe
    Close up of half eaten piece of chocolate cake, gooey icing; image with text
    A bitten square of glazed chocolate cake with white and brown text overlay.
    Stack of chocolate cake squares dripping chocolate glaze; white and blue text overlay.

    An old-fashioned sheet cake with great chocolate flavor. The top layer is crackly outside but remains gooey and rather soft inside. It keeps well and is perfect for potlucks, casual parties, or when you simply crave chocolate! Have it slightly underbaked for a fudgier experience. 

    Several dripping iced chocolate cake squares on metal pan.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    Originally posted in August 2012, this post has been updated with images, text, and video to serve you better. The recipe remains the same because it's amazing!

    I think this is one of the most sinful chocolate cakes ever. So we eat it regularly, lol.

    It's great to snack on during long, festive weekends, to bake when you have kids and teenagers at home, and to take to a barbecue or potluck. 

    A crowd-pleaser like you wouldn't believe it. Or maybe you would. Some say it's the best chocolate cake I make. That's debatable because, you know, we already have the chocolate bourbon cake in the archives. But still.

    It appeals to everyone, comes together really quickly, and has that magic ingredient that is condensed milk. Really people, what recipe isn't great that has condensed milk? I dare you. I can give enough proof with the Margarita Key Lime Pie, the best chocolate fudge EVER, and my favorite Sweet Potato Pie. The proof is in the pudding, definitively.

    The frosting alone can be eaten with a spoon, that's how addicting it is. 

    So let's get on with the recipe. 

    Eaten square of iced chocolate cake, smeared icing on paper and fork. More pieces in background.
    Table of Contents Hide
    Ingredients
    How to make this cake
    The sweetened condensed milk frosting
    Kitchen notes
    Related recipes you might like:
    Gooey Chocolate Sheet Cake

    Ingredients

    The list is simple and most you probably have at home right now. If not all. I keep cocoa powder and condensed milk in my pantry at all times. As usual, the best quality ingredients give the best results. 

    • Cocoa powder: always use unsweetened cocoa powder. I like Hershey's unsweetened cocoa powder, Ghirardelli Premium baking cocoa, and Scharffen Berger natural cocoa powder. In my experience, the dark ones are the best (this does not apply to the super dark used for making homemade oreo cookies known as 'dark cocoa powder').
    • Sweetened condensed milk: it's a must ingredient and can't be substituted. Use the regular type such as Carnation condensed milk or Eagle Brand sweetened condensed milk, not unsweetened or evaporated milk.
    • Brown sugar: it makes a subtle difference in flavor and moistness, but you can use regular white sugar if that's all you have. 
    • Unsalted butter.
    • Eggs: fresh, large.
    • Powdered sugar: also called icing sugar or confectioners' sugar, it's powder-like and needed to create that crackly top. A popular brand is Domino confectioner sugar.
    • Flour: both all-purpose and cake flour work well for this recipe.
    • Salt: I like to use kosher salt when baking. But regular table salt works just fine.
    • Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works. 
    • Cinnamon: it adds depth to the overall flavor, but you can omit it. I like Frontier Vietnamese cinnamon and Simply Organic Ceylon cinnamon. For other flavorings, you can use pure almond extract or coffee extract, they go very well with the rest of the ingredients. 
    Bowls with chocolate cake ingredients on light colored surface including condensed milk, flavorings. Brown text overlay.

    How to make this cake

    • Stovetop: the first step takes place on the stove, where you need to mix butter with cocoa, and water. Remove when it breaks into a boil. This will ensure the cocoa dissolves well and 'blooms' which means the flavor will be deeper.
    • Dry ingredients: they need to be sifted. Do so in a large bowl where you'll be mixing the chocolate batter.
    • Condensed milk: you'll be using a whole can but will be divided. You'll use ⅓ of the can for the cake batter and the rest for the chocolate glaze. I eyeball it, but if you're uncomfortable doing that, you can measure or weigh it first and divide it accordingly.
    • Final batter: it's quite thin, so I recommend you pour it into the prepared pan near the oven.
    Two image collage making chocolate cake batter with condensed milk in glass bowl.
    Close up of rectangular metal pan with chocolate cake batter.

    The sweetened condensed milk frosting

    It's essential to make this such a decadent chocolate cake recipe.

    The frosting or icing should be sweet, crackly, and with enough chocolate flavor. This one checks all the boxes, of course. That's why we love it so much. 

    Variation: sprinkle some chopped walnuts on the icing after you pour it over the hot cake. 

    Watch our video tutorials 👇🏻

    Pouring chocolate frosting on top of chocolate sheet cake.

    Kitchen notes

    • Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Icing or glaze: always pour it over the warm cake so it seeps a little into the top of the cake. Or make a poke cake: pierce or poke holes with a brochette stick or toothpick on the surface of the cake when it comes out of the oven. Then pour the chocolate icing over them. It will seep more into the baked cake and the whole thing will be fudgier. 
    • Cake pan: I use a rectangular pan without a removable bottom and serve the cake straight from the pan. This is because when you pour the frosting some of it goes to the sides, and spills down the bottom sometimes. But you can use a pan with removable bottom, refrigerate the cake after you glaze it and then remove it before serving.
    • Fudgier cake: if you slightly underbake the cake, it will be fudgier. And even more amazing in my opinion!
    • Walnuts: sometimes, I sprinkle chopped walnuts on top of the icing before it sets. 
    • Serving it: I like it as is, straight from the pan. But you can recreate the so-called 'better than sex cake' by adding a thick layer of whipped cream (or cool whip topping), drizzling caramel sauce or dulce de leche over it, and adding chopped heath bars or toffee bits on top. A decadent dessert for those with a sweet tooth!
    • Variation: for a more sophisticated version, add a tablespoon of your favorite liquor (I love Kahlua, Baileys, and Cointreau) to the batter and the icing. Or whisky/bourbon; it works so well with chocolate. Did I tell you about my favorite cake, the Bourbon Hot Chocolate Bundt Cake? It's beyond amazing.
    Dripping iced chocolate cake squares on metal pan.

    Related recipes you might like:

    • White pinkish background and plate with eaten slice of double chocolate cake, silver fork
      Double Chocolate Layer Cake
    • Mexican Chocolate Cake (one-bowl)
    • Cake server with slice being pulled out of glazed chocolate bundt cake, white background.
      Best Ever Chocolate Bundt Cake
    • Grey plate with single serving of chocolate flan with dollop of cream and a silver spoon.
      Easy Chocolate Flan

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
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    Print
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    Dripping iced chocolate cake squares on metal pan.

    Gooey Chocolate Sheet Cake

    ★★★★★

    5 from 1 reviews

    Print Recipe
    Save Recipe Recipe Saved

    An old-fashioned sheet cake with great chocolate flavor. The top layer is crackly outside but remains gooey and rather soft inside. It keeps well and is perfect for potlucks, casual parties, or when you simply crave chocolate! Have it slightly underbaked for a fudgier experience. 

    • Total Time: 40 minutes
    • Yield: 12 servings

    Ingredients

    Units

    For the cake:

    • 1 cup unsalted butter
    • ½ cup unsweetened cocoa powder
    • 1 cup of water
    • 2 cups all-purpose flour or cake flour
    • 1 ½ cups firmly packed brown sugar, light or dark
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • ½ teaspoon salt
    • 1 14-oz can sweetened condensed milk, divided
    • 2 eggs, at room temperature
    • 1 teaspoon vanilla extract

    For the frosting:

    • ¼ cup butter
    • 2 tablespoons unsweetened cocoa powder
    • 1 cup powdered sugar (also known as icing sugar or confectioners' sugar)

    Instructions

    1. Preheat the oven to 350ºF/180°C.
    2. Grease a 13x18-inch pan. I serve it directly from the pan or cake tin, but if you want to remove it and serve it on a platter, you can line the sheet pan with a piece of parchment paper. Take a strip wide as the long side of the pan and place it covering the bottom and the two long sides. This way, it'll be easier to remove the cake by lifting the paper on both sides. 

    For the cake:

    1. Melt 1 cup of butter in a small saucepan.
    2. Add cocoa and water and bring to a boil. Remove from heat.
    3. Sift flour, baking soda, cinnamon, and salt in a large mixing bowl. Add the brown sugar and combine. 
    4. Make a well in the center and add the cocoa mixture, ⅓ can (eyeball it) of the condensed milk, the eggs, and vanilla. Mix until the batter is smooth.
    5. Pour into the prepared pan and bake for about 20 minutes, until the cake springs back and a cake tester or toothpick inserted in the center comes out with some moist crumbs attached. It should not come out wet. Don't overbake it. This is not a very tall cake so it doesn't take long to bake. But all ovens are different so check to see if it's done. 

    For the frosting:

    Have it ready before the cake comes out of the oven.

    1. Melt the remaining ¼ cup of butter in a small saucepan (I use the same one as before without cleaning it).
    2. Remove from heat and add the 2 tablespoons of cocoa powder, and the rest of the condensed milk. Mix well.
    3. Add the powdered sugar and mix until completely smooth.
    4. Spread over the warm chocolate cake as it comes out of the oven. You can poke holes with a toothpick or brochette stick so it seeps deeper. 
    5. Let cool completely.
    6. If removing it from the pan, refrigerate it first until firm so it's easier to remove. 
    7. Refrigerate leftovers, well covered in plastic wrap or in an airtight container. 

    Notes

    • Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Icing or glaze: always pour it over the warm cake so it seeps a little into the top of the cake. Or make a poke cake: pierce or poke holes with a brochette stick or toothpick on the surface of the cake when it comes out of the oven. Then pour the chocolate icing over them. It will seep more into the baked cake and the whole thing will be fudgier. 
    • Cake pan: I use a rectangular pan without a removable bottom and serve the cake straight from the pan. This is because when you pour the frosting some of it goes to the sides, and spills down the bottom sometimes. But you can use a pan with removable bottom, refrigerate the cake after you glaze it and then remove it before serving.
    • Fudgier cake: if you slightly underbake the cake, it will be fudgier. And even more amazing in my opinion!
    • Walnuts: sometimes, I sprinkle chopped walnuts on top of the icing before it sets. 
    • Serving it: I like it as is, straight from the pan. But you can recreate the so-called 'better than sex cake' by adding a thick layer of whipped cream (or cool whip topping), drizzling caramel sauce or dulce de leche over it, and adding chopped heath bars or toffee bits on top. A decadent dessert for those with a sweet tooth!
    • Variation: for a more sophisticated version, add a tablespoon of your favorite liquor (I love Kahlua, Baileys, and Cointreau) to the batter and the icing. Or whisky/bourbon; it works so well with chocolate. Did I tell you about my favorite cake, the Bourbon Hot Chocolate Bundt Cake?
    • Cocoa powder: always use unsweetened cocoa powder. I like Hershey's unsweetened cocoa powder, Ghirardelli Premium baking cocoa, and Scharffen Berger natural cocoa powder. In my experience, the dark ones are the best (this does not apply to the super dark used for making homemade oreo cookies known as 'dark cocoa powder').
    • Sweetened condensed milk: it's a must ingredient and can't be substituted. Use the regular type such as Carnation condensed milk or Eagle Brand sweetened condensed milk, not unsweetened or evaporated milk.
    • Powdered sugar: also called icing sugar or confectioners' sugar, it's powder-like and needed to create that crackly top. A popular brand is Domino confectioner sugar.
    • Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works. 
    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Cook Time: 20 minutes
    • Category: Cakes
    • Method: Baking
    • Cuisine: American

    Keywords: chocolate condensed milk cake

    Did you make this recipe?

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Donna says

      December 18, 2022 at 5:18 pm

      Paula, yes this a vintage recipe! I am 74 years old. My mother made a ""brownie recipe" very similar to your Chocolate Condensed Milk Cake when our family lived on a farm in southern Iowa. At that time, we had fresh eggs, raw milk, heavy cream! (raw-meaning it was right from the cow, separated into milk and cream and refrigerated.)!! Yes, my mother also put coffee in the frosting! We knew this dessert as 'Chocolate Creams'. In the summertime my dad would make homemade vanilla ice cream!! What a treat on a Sunday afternoon! No farm work on that day until milking time in the evening!!

      Reply
      • Paula Montenegro says

        December 18, 2022 at 5:43 pm

        I love this Donna! I'm 54 and also had milk's cream (top foam) growing up, directly from the milking yard. Dairy was so different back then. I love that these were brownies and it's not hard to imagine as the cake can be very fudgy if removed from the oven at the right time. Have a great rest of the year Donna.

        Reply
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